Phase Transitions in Foods

De (autor) , Steve Taylor
Notă GoodReads:
en Limba Engleză Carte Hardback – 12 Jun 1995
Assembling recent research and theories, this book describes the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability rates of changes. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. This book should become a valuable resource for anyone involved with food engineering, processing, storage, and quality, as well as those working on related properties of pharmaceuticals and other biopolymers.

  • Contains descriptions of nonfat food solids as"biopolymers"which exhibit physical properties that are highly dependent on temperature, time, and water content
  • Details the effects of water on the state and stability of foods
  • Includes information on changes occuring in state and physicochemical properties during processing and storage
  • The only book on phase and state transitions written specifically for the applications in food industry, product development, and research
  • No recent competition
Citește tot Restrânge

Preț: 37244 lei

Preț vechi: 40482 lei

Puncte Express: 559

Preț estimativ în valută:
7423 8236$ 6272£

Carte tipărită la comandă

Livrare economică 04-18 ianuarie 20

Preluare comenzi: 021 569.72.76


ISBN-13: 9780125953405
ISBN-10: 0125953402
Pagini: 360
Dimensiuni: 165 x 235 x 23 mm
Greutate: 0.71 kg

Public țintă

AUDIENCE: Industrial researchers directly involved with food processing and product development, food science researchers and food science students (food engineering and food chemistry). Also of interest to agricultural and chemical engineers.


Introduction to Phase Transitions
Physical State and Molecular Mobility
Water and Phase Transitions
Food Components and Polymers
Prediction of the Physical State
Time-Dependent Phenomena
Mechanical Properties
Reaction Kinetics
Food Processing and Storage


"Collates a wealth of information that constitutes a reference source not only for food technologists and engineers but also, and perhaps more importantly, for proteins chemists, microbiologists, enzymologists, and the like, although they may not realize it without a careful reading...The book is the first to draw together salient information on phase and state transitions and the consequences of those transitions on the mechanical and physicochemical properties of foods, polymers, and some biological materials. As such, the book will become an essential reference text." --JOURNAL OF FOOD COMPOSITION AND ANALYSIS